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Easter cookies

• ½ cup of Cristal de Caña sugar
• 2 cups of wheat flour (sifted)
• 1 egg
• 1 ½ sticks of butter
• ½ bar of melted semisweet chocolate
• ½ cup of condensed milk
• ½ cup of whole milk
• 1 teaspoon of vanilla essence
• Zest of 5 lemons
• Sugar-coated sweets
• Food coloring

1. Preheat the oven to 180°C.
2. Beat the butter with the whole milk, condensed milk, flour, lemon zest, and vanilla essence.
3. Add the food coloring, knead until smooth, and refrigerate for 15-20 minutes.
4. On a floured surface, roll out the dough, place a rabbit-shaped mold, and cut with a knife.
5. Bake at 180°C for 7 minutes on a tray lined with wax paper.
6. Decorate the cookies with the chocolate and sugar-coated sweets.